Shrimp Salad on a Croissant with White Bean Mayo

Ingredients

• For the white bean mayo:
• 1 cup cooked, rinsed, and drained white beans (Northern or Cannellini)
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1 teaspoon agave nectar
• 3/4 cup vegetable or canola oil, plus more as needed
• For the sandwich and assembly:
• 2 cups cooked, peeled, deveined, and chopped shrimp (I used 1 pound of Key West Pinks)
• 1/2 cup diced celery
• 1/4 cup sliced green onion
• 1/4 cup minced parsley
• 1/8 teaspoon cayenne pepper
• 1 tablespoon minced dill
• 3/4 cup white bean mayo
• Salt and pepper, to taste
• 4 croissants, halved

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